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Friday, February 29, 2008
Hello everybody! How are you all doing? I am back after my break
.Here is my way of doing gongura thugayal,I took from Kumudam magazine long time before and we just love this thugayal very much!
Ingredients:
| Gongura leaves | 3/4 cup (After saute) |
| Green chilies | 4-5 |
| Red chilies | 4-5 |
| Coriander seeds | 1 tsp |
| Fenugreek seeds | 1 tsp |
| Mustard | 1 tsp |
| Asafetida | A pinch |
| Onion | 1 big |
| Garlic | 3 flakes |
| Jaggery | for taste a little |
| Salt and oil | As needed |
METHOD:
- Heat a kadai and fry mustard,fenugreek,dry coriander,red chilies and then green chilies one by one and keep aside.
- Wash and fry the gongura leaves till it becomes soft and changes its colour to brown.
 |  |
- Chop onions into chunks and fry it too and keep a side.
- Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.
- Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
 |  |
- Tangy,spicy thogaiyal is ready! This can be kept in fridge for two days...Tastes great with steamed rice!
GONGURA THOGAYAL
Hello everybody! How are you all doing? I am back after my break.Here is my way of doing gongura thugayal,I took from Kumudam magazine long time before and we just love this thugayal very much!
Ingredients:
| Gongura leaves | 3/4 cup (After saute) |
| Green chilies | 4-5 |
| Red chilies | 4-5 |
| Coriander seeds | 1 tsp |
| Fenugreek seeds | 1 tsp |
| Mustard | 1 tsp |
| Asafetida | A pinch |
| Onion | 1 big |
| Garlic | 3 flakes |
| Jaggery | for taste a little |
| Salt and oil | As needed |
METHOD:
- Heat a kadai and fry mustard,fenugreek,dry coriander,red chilies and then green chilies one by one and keep aside.
- Wash and fry the gongura leaves till it becomes soft and changes its colour to brown.
| | |
- Chop onions into chunks and fry it too and keep a side.
- Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.
- Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
| | |
- Tangy,spicy thogaiyal is ready! This can be kept in fridge for two days...Tastes great with steamed rice!
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